Reviewed: Feb. 3, 2012

I only made the cookies, partially because I don't have shortening and partially because I didn't want to risk the frosting with all the negative reviews I saw for it. Instead I used "Butter Icing for Sugar Cookies." I honestly wasn't planning on using any frosting but when I took a bite from the first batch of these it tasted like a sweet biscuit. Other people in my family said it tasted fine but it wasn't what I was looking for so I whipped up the frosting and they were great and much better the next day too. I'm definitely making these again.

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Reviewer:

jdphoenix

Reviewed: Jan. 30, 2012

Awesome cookies!

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Reviewer:

pobli049

Reviewed: Jan. 2, 2012

Great cookies. Also good with lemoncream frosting. thanks for the find!

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Reviewer:

camille m.

Reviewed: Dec. 23, 2011

I haven't found a reason to really leave feedback on recipes, but I was really displeased with this one. The dough was TOO HARD to work with after chilling for 1 hour. When it warmed up, it broke apart. These are TOO greasy for my preference. The counter was covered in the grease from this batter. My husband, who LOVES sugar cookies (or at least all the ones I've made, as I see him stuffing himself with them...) was not thrilled with this recipe. No good flavor. Never again with this one.

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Reviewer:

amh1026

Reviewed: Dec. 21, 2011

I halved the recipe and they turned out wonderful! We used our kid-sized cookie cutters that are 1.5" and we ended up with 7 dozen cookies! I ALWAYS have bad luck with rolling them and having them stick - but these didn't. I did NOT refridgerate the dough and sprinkled confectioners sugar before rolling out the dough.

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Reviewer:

missy

Reviewed: Dec. 11, 2011

Unfortunately I failed with this recipe and it was my first attempt ever at making sugar cookies. Now I am discouraged :( They stuck to my cookie sheets even after I tried greasing them. Not sure how to correct this. Perhaps I made them too thin? I held one up to a ruler and it said it was just below 1/4 inch thick. Initially didn't grease cookie sheet as instructed. Didn't try the buttercream frosting but used the frosting recipe on the powdered sugar bag.

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Reviewer:

MosquitoNymph

Reviewed: Dec. 10, 2011

I didn't make the buttercream frosting, so this review is only for the cookies. I made these for spiral snowman cookies, which are hand rolled then made into the shape of snowman by spiralling the roll. I just did a small test batch today; I'm going to make them with my friend and her 3 1/2 year old tomorrow. The dough is a tad crumbly and sticky, but that's easily dealt with by flour and chilling. The cookie itself is rather bland, but I'm not complaining. It will lend itself well to decorating. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Dec. 4, 2011

This recipe turned out great for me. I loved how the cookies were not too sweet. The only thing I did different was chilling the dough for only 1 hour instead of two. The recipe still turned out delicious!

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Reviewer:

mauigirl818

Reviewed: Jun. 9, 2011

This one's probably a five with a little more vanilla. Reminds me of a notasrich shortbread cookie. Stable enough to handle while frosting & buttery enough to not be the typical ughsugarcookie cookie. I halved the recipe using 2/3c as half the 1 3/4c flour. Rolled it in waxed paper, refrigerated overnight & sliced a bit less than 1/4 inch. Nine minutes. No need to wait to remove from the sheet. I had leftover white cake frosting "one" (with adjustments in my review) & they were a good combination. 'Had to make these again today - the next day btw :D - because they were eaten mostly unfrosted. 'Don't want to waste frosting now, do I?!? Nooooo. :D Uh-oh, not enough white flour. 'Made full recipe using 2 1/2c white flour & a cup of wheat & guess what! Good, too! Yup, good recipe. They kept their shape even better using that wheat flour, too. Nice!

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Jun. 6, 2011

I'm rating the cookies only; I didn't make the frosting. However, the cookies were fabulous! I mixed them up in no time, and the dough was easy to roll. I rolled it into a rectangle and then just cut the dough into squares to avoid having any scrap dough to roll again. These cookies were not dry at all. They were tender, slightly crispy on the outsides, perfectly sweet and buttery. Remember, these were meant to be frosted, so the cookie itself isn't super, super sweet. I think they are great on their own, though. Try these! They are addictive!

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